Sweetener composition and method

ABSTRACT

A sweetener composition comprising glycerol, glycine and gum arabic is adapted for use as a sugar substitute and is advantageously employed in the preparation of low carbohydrate foods and beverages. The sweetener composition, which contains from about 92 to about 98 wt. % glycerol, from about 0.5 to about 3.0 wt. % glycine and from about 1.5 to about 5.0 wt. % gum arabic, can be prepared by heating and stirring a mixture of these ingredients to obtain a solution of the same.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of U.S. patent applicationSer. No. 730,479, filed May 6, 1985 and entitled Sweetener Composition,now U.S. Pat. No. 4,567,054 dated Jan. 28, 1986.

BACKGROUND OF THE INVENTION

This invention relates to sweetener compositions and, more particularly,to sweetener compositions that are adapted to be used as a sugarsubstitute.

Certain people require low carbohydrate diets as a result of theirmetabolic sensitivity to carbohydrate. However, these people havedifficulty maintaining the prescribed or recommended diet because of thetaste characteristics and limited selection of low carbohydrate foods.Thus, there is a need for a nutritive, substantially non-carbohydrate,non-artificial sweetener which can be utilized to improve the taste andother organoleptic properties of low carbohydrate foods and beverages soas to make such foods and beverages more palatable to persons on alimited carbohydrate diet.

SUMMARY OF THE INVENTION

In accordance with one aspect of this invention, there is provided asweetener composition comprising from about 92 to about 98 wt. %glycerol, from about 0.5 to about 3.0 wt. % glycine and from about 1.5to about 5.0 wt. % gum arabic.

In accordance with a second aspect of this invention, there is provideda method for preparing a sweetener composition, which comprises:

heating and stirring a mixture containing from about 92 to about 98 wt.% glycerol, from about 0.5 to about 3.0 wt. % glycine, and from about1.5 to about 5.0 wt. % gum arabic at a temperature from about 90° toabout 115° C. to obtain a solution of said glycine and said gum arabicin said glycerol.

DETAILED DESCRIPTION

The compositions of this invention comprise glycerol, glycine and gumarabic. Glycerol is a colorless, odorless, viscous liquid with a sweettaste that is characterized as being about 0.6 times as sweet as canesugar. The term "glycerol" as used herein refers to the USP grade whichis water-white and suitable for use in foods or other products intendedfor human consumption. Glycerol, as a result of its humectantproperties, is an important moistening agent for baked goods and isadded to candies and icings to prevent crystallization. In addition, itis used as a solvent and carrier for extracts and flavoring agents andas a solvent for food color. Glycerol is generally present in thecompositions of this invention in an amount from about 92 to about 98wt. % and, preferably, in an amount from about 95 to about 97 wt. %.

Glycine, which is chemically identified as aminoacetic acid, isavailable in the form of white, very sweet, odorless crystals. Its usesare reported to include nutrient and dietary supplement, and feedadditive. The literature discloses that glycine is insoluble in alcoholand ether, but soluble in water. Glycine is generally present in thecompositions of this invention in an amount from about 0.5 to about 3.0wt. % and, preferably, from about 0.5 to about 1.5 wt. %.

Gum arabic, a commercial term for acacia gum, is the dried gummy exudatefrom the stems of acacia Senegal or related African species of acacia.Various grades of this gum are available including Senegal, Kordofan,Morocco, Cape, Aden, suakin, and white Senaar. Kordofan gum is preferredfor food preparation since it is clear, white and tasteless. Gum arabic,which may be in the form of thin flakes, powder, granules, or angularfragments, is a complex and highly branched carbohydrate polymer havingan estimated molecular weight from about 250,000 to about 300,000 ormore. The central core or nucleus is D-galactose and D-glucuronic acid(calcium, magnesium and potassium salts) to which are attached sugarssuch as L-arabinose and L-rhamnose. While gum arabic is insoluble inethanol, it is soluble in glycerol and propylene glycol. However, it isnoted in the literature that prolonged heating of several days may benecessary for complete solution of gum arabic in glycerol at 5%concentration. Gum arabic is used in foods as a stabilizer andthickener. It forms viscous solutions which prevent aggregation of thesmall particles of the dispersed phase. Gum arabic solutions also retardcrystal growth in ice cream (ice crystals) and in confections (sugarcrystals). Gum tragacanth, like gum arabic, is classified as a plantexudate but, unlike gum arabic, it has been found that gum tragacanth isinsoluble in glycerol and, therefore, is not suitable for use in thecompositions herein. Gum arabic is generally present in the compositionsof this invention in an amount from about 1.5 to about 5.0 wt. % and,preferably, in an amount from about 2.0 to about 4.0 wt. %. Theconcentration of gum arabic must be selected within the designated rangewhere a fluid sweetener is desired.

The sweetener composition can be prepared by (a) heating and stirring afirst mixture containing at least about 16 parts by weight of glycerolper 1.0 part by weight of glycine at a temperature from about 90° toabout 115° C. and, preferably, at a temperature from about 93° to about110° C. to obtain a solution of glycine and glycerol, (b) heating andstirring a second mixture containing at least about 8.8 parts by weightof glycerol per 1.0 part by weight of gum arabic at a temperature fromabout 90° to about 115° C. and, preferably, at a temperature from about93° to about 110° C. to obtain a solution of gum arabic in glycerol, and(c) blending the glycerol solution of glycine with the glycerol solutionof gum arabic at a temperature from about ambient temperature to about115° C. to produce the finished product. Neither glycine nor gum arabicis soluble in glycerol at ambient temperature and at the concentrationsdescribed herein. However, it has been found that solubilization ofglycine and gum arabic in glycerol can be readily effected at elevatedtemperatures in the range from about 90° to about 115° C. For smallbatches, it has been observed that the time of heating, in the specifiedtemperature range, for converting glycerol suspensions of glycine andgum arabic to solution form usually does not exceed about 10 minutes.Any suitable mixing vessel can be used for preparing the solutions suchas a steam jacketed kettle. The concentration of ingredients employed inthe process is so selected that the resulting sweetener compositioncomprises: from about 92 to about 98 wt. % and, preferably, from about95 to about 97 wt. % glycerol; from about 0.5 to about 3.0 wt. % and,preferably, from about 0.5 to about 1.5 wt. % glycine; and from about1.5 to about 5.0 wt. % and, preferably, from about 2.0 to about 4.0 wt.% gum arabic.

EXAMPLE I

A series of 100 gram batches of sweetener composition were prepared witheach sweetener composition containing 96 grams of glycerol, 1.0 gram ofglycine and 3.0 grams of gum arabic. Each composition was prepared inthe following manner. One (1) gram of glycine was admixed with 48 gramsof glycerol to form a suspension which, with continuous stirring, washeated to and maintained at a temperature between 105° and 110° C. forabout 10 minutes to effect solubilization of the glycine in theglycerol, whereupon heating was discontinued. Forty-eight (48) grams ofglycerol were slowly added to and admixed with 3 grams of gum arabic toform a suspension which, with continuous stirring, was heated to andmaintained at a temperature between 105° and 110° C. for about 5 minutesto effect solubilization of the gum arabic in the glycerol, whereuponheating was discontinued. The glycerol solution of glycine was thenadded to and blended with the glycerol solution of gum arabic to obtainthe sweetener composition.

A sample of the sweetener composition and unmodified glycerol werecompared and evaluated for taste characteristics. It was noted thatwhile glycerol produces a sweet taste, it has a biting, stinging orirritating effect in the mouth which may arise from its humectantproperties. In contrast to unmodified glycerol, the sweetenercompositions of this invention produce a pleasant taste in the mouthwhich is not biting, stinging or irritating. Also, the sweetenercompositions have a higher viscosity than plain glycerol which appearsto improve the overall characteristics of the compositions.

The sweetener compositions in Examples 1a through 1e contain 96 grams ofglycerol, 1.0 gram of glycine and 3.0 grams of gum arabic.

1a

A low carbohydrate cheesecake was prepared by mixing the followingingredients in a blender and pouring the admixture into a bakingcasserole dish and baking the contents for 1.0 hour at 300° F.

    ______________________________________                                        INGREDIENTS          QUANTITY                                                 ______________________________________                                        Raw Cream            1 Cup                                                    Ricotta Cheese       32 Ounces                                                Eggs                 6 Each                                                   Sweetener Composition                                                                              6 Tablespoons                                            Lemon Juice          2 Tablespoons                                            Lemon Extract        1/4 Teaspoon                                             Vanilla              1 Teaspoon                                               ______________________________________                                    

The resulting cheesecake was tasted and evaluated. It was noted that thesweetness and texture of the cheesecake prepared with the sweetenercomposition of this invention corresponded favorably with cheesecakeprepared with sucrose as the sweetening agent.

1b

This example illustrates a recipe for a loaf of bread that incorporatesthe sweetener composition of this invention.

    ______________________________________                                        INGREDIENTS           QUANTITY                                                ______________________________________                                        Egg Yolks             8 Each                                                  Sweetener Composition 2 Tablespoons                                           Walnuts, Pulverized   1 Cup                                                   Sunflower Seeds, Pulverized                                                                         1 Cup                                                   Soy Flour (full fat only)                                                                           1/4 Cup                                                 Salt Substitute       1/4 Teaspoon                                            Baking Powder         1/4 Teaspoon                                            Egg Whites            8 Each                                                  Olive Oil (To oil baking pan)                                                 ______________________________________                                    

1c

This example illustrates a recipe for chocolate cake a paulo whichincorporates the sweetener composition of this invention.

    ______________________________________                                        INGREDIENTS            QUANTITY                                               ______________________________________                                        Pecans, Halves or Pieces                                                                             6-7 Ounces                                             Soy Flour (full fat)   1/4 Cup                                                Egg Whites             8 Each                                                 Egg Yolks              8 Each                                                 Vanilla Extract        1 Teaspoon                                             Baker's Chocolate, Unsweetened                                                                       2 Ounces                                               Sweetener Composition  3/4 Cup                                                Butter, for baking pan 2-3 Teaspoons                                          ______________________________________                                    

1d

This example illustrates a basic ice cream recipe that incorporates thesweetener composition of this invention.

    ______________________________________                                        INGREDIENTS            QUANTITY                                               ______________________________________                                        Cream Cheese           6 Ounces                                               Raw Heavy Cream, All-purpose                                                                         3 Cups                                                 Vanilla Extract        1 Tablespoon                                           Sweetener Composition  1/2 Cup                                                Egg Yolks, Optional    2 Each                                                 ______________________________________                                    

1e

This example illustrates a recipe for carbonated beverage thatincorporates the sweetener composition of this invention.

    ______________________________________                                        INGREDIENTS           QUANTITY                                                ______________________________________                                        Carbonated Water      4 Ounces                                                Sweetener Composition 1 Teaspoon                                              Grape Concentrate     1 Teaspoon                                              ______________________________________                                    

EXAMPLE II

This example illustrates recipes that incorporate a sweetenercomposition containing 97.5 wt. % glycerol, 0.5 wt. % glycine and 2.0wt. % gum arabic.

2a

This example illustrates the use of the sweetener composition in a saladdressing.

    ______________________________________                                        INGREDIENTS          QUANTITY                                                 ______________________________________                                        Tomato Sauce         15 Ounces                                                Prepared Mustard     2 Tablespoons                                            Mayonnaise           1/2 Cup                                                  Olive Oil            1 Tablespoon                                             Lemon Juice          2 Tablespoons                                            Water                2 Tablespoons                                            Sweetener Composition                                                                              1 Tablespoon                                             Curry Powder         1/2 Tablespoon                                           ______________________________________                                    

2b

This example illustrates the use of the sweetener composition in aThousand Island Dressing.

    ______________________________________                                        INGREDIENTS           QUANTITY                                                ______________________________________                                        Stuffed Green Olives, Chopped                                                                       1/4 Cup                                                 Green Peppers, Chopped Fine                                                                         2 Tablespoons                                           Onion, Chopped Fine   2 Tablespoons                                           Garlic Powder         1 Teaspoon                                              Mayonnaise            1 Cup                                                   Tomato Paste          2 Tablespoons                                           Cream                 1/4 Cup                                                 Sweetener Composition To Taste                                                ______________________________________                                    

2c

This example illustrates the use of the sweetener composition in FrenchDressing.

    ______________________________________                                        INGREDIENTS          QUANTITY                                                 ______________________________________                                        Olive Oil            1/2 Cup                                                  Tarragon Vinegar     2 Tablespoons                                            Dijon Mustard        2 Teaspoons                                              Tomato Paste         1 Tablespoon                                             White Pepper         1/2 Teaspoon                                             Paprika              1/2 Teaspoon                                             Onion, Finely Chopped                                                                              1 Tablespoon                                             Garlic Powder        1 Teaspoon                                               Sweetener Composition                                                                              To Taste                                                 ______________________________________                                    

EXAMPLE III

This example illustrates recipes that incorporate a sweetenercomposition containing 92 wt. % glycerol, 3.0 wt. % glycine and 5.0 wt.% gum arabic.

3a

This example illustrates the use of the sweetener composition in tomatoCatsup.

    ______________________________________                                        INGREDIENTS            QUANTITY                                               ______________________________________                                        Tomato Puree           2 Cups                                                 Tomato Juice           2 Cups                                                 Cider Vinegar          1 Cup                                                  Sweetener Composition  1/3 Cup                                                Dry Mustard            1 Teaspoon                                             Celery, Diced Stalks & Leaves                                                                        2 Each                                                 Onions, Diced          2 Each                                                 Salt Substitute        3/4 Teaspoon                                           ______________________________________                                    

3b

This example illustrates the use of the sweetener composition inbarbeque sauce.

    ______________________________________                                        INGREDIENTS          QUANTITY                                                 ______________________________________                                        Tomato Paste         15 Ounces                                                Water                1/2 Cup                                                  Onion, Finely Minced 1/2 Cup                                                  Dry Mustard          3 Teaspoons                                              Dijon Mustard        1 Teaspoon                                               Red Wine Vinegar     3 Tablespoons                                            Soy Sauce (salt free)                                                                              2 Tablespoons                                            Lemon                1/2 Each (Juice)                                         Tobasco              1/2 Teaspoon                                             Garlic Posder        1 Teaspoon                                               Sweetener Composition                                                                              4 Teaspoons                                              ______________________________________                                    

It has been observed that other amino acids cannot be substituted forglycine in the sweetener compositions of this invention. Alanine,aspartic acid, phenylalanine and cystine are unsuitable for use in thesweetener compositions because each of these amino acids is insoluble inglycerol at the heating temperatures specified herein. Proline andlysine, while soluble in glycerol, are not adapted for use in thesweetener compositions because the presence of these amino acids resultsin products having an unsuitable taste.

UNITARY SOLUBILIZATION PROCEDURE

In an alternative procedure to that hereinabove described, the sweetenercomposition can be prepared by heating and stirring a mixture ofglycerol, glycine and gum arabic at a temperature from about 90° toabout 115° C. and, preferably, at a temperature from about 93° to about110° C. to obtain a solution of the same.

EXAMPLE IV

A series of 100 gram batches of sweetener composition were prepared witheach sweetener composition containing 96 grams of glycerol, 1.0 gram ofglycine, and 3.0 grams of gum arabic. Each composition was prepared inthe following manner. One (1) gram of glycine and 3.0 grams of gumarabic were admixed with 96 grams of glycerol to form a suspensionwhich, with continuous stirring, was heated (in a glycerol bath) to andmaintained at a temperature between 93° and 97° C. for about 5 to 10minutes to effect solubilization of the glycine and gum arabic in theglycerol, whereupon heating and discontinued. The sweetener compositionsprepared by the unitary solubilization procedure had tastecharacteristics substantially the same as the sweetener compositionsprepared by the multi-step procedure described hereinabove.

Each of the sweetener compositions in Examples 4a and 4b contain 96grams of glycerol, 1.0 gram of glycine and 3.0 grams of gum arabic.

4a

This example illustrates a recipe for a cranberry sauce thatincorporates the sweetener composition of this invention.

    ______________________________________                                        INGREDIENTS           QUANTITY                                                ______________________________________                                        Fresh Cranberries     1 Pound                                                 Sweetener Composition 1/2 Cup                                                 Water                 1/4 Cup                                                 Orange Pieces         1/4 Cup                                                 ______________________________________                                    

The cranberry sauce is prepared by heating all the ingredients in anopen saucepan until the fluid boils; the saucepan is covered and heatingis continued at a reduced level until the cranberries are cooked.

4b

This example illustrates a recipe for a vanilla frosting thatincorporates the sweetener composition of this invention.

    ______________________________________                                        INGREDIENTS          QUANTITY                                                 ______________________________________                                        Cream Cheese         8 Ounces                                                 Butter               1/4 Pound                                                Sweetener Composition                                                                              5 Tablespoons                                            Vanilla Extract      1 Teaspoon                                               ______________________________________                                    

In view of the foregoing description and examples, it will becomeapparent to those of ordinary skill in the art that equivalentmodification thereof may be made without departing from the spirit andscope of this invention.

That which is claimed is:
 1. A sweetener composition comprising asolution of from about 92 to about 98 wt. % glycerol, from about 0.5 toabout 3.0 wt. % glycine, and from about 1.5 to about 5.0 wt. % gumarabic made by heating the ingredients of said solution at a temperaturefrom about 90° to about 115° C.
 2. The composition of claim 1 whereinglycerol is present in an amount from about 95 to about 97 wt. %.
 3. Thecomposition of claim 1 wherein glycine is present in an amount fromabout 0.5 to about 1.5 wt. %.
 4. The composition of claim 1 wherein gumarabic is present in an amount from about 2.0 to about 4.0 wt. %.
 5. Thecomposition of claim 1 wherein glycerol is present in an amount fromabout 95 to about 97 wt. %, glycine is present in an amount from about0.5 to about 1.5 wt. %, and gum arabic is present in an amount fromabout 2.0 to about 4.0 wt. %.
 6. A method for preparing a sweetenercomposition, which comprises:heating and stirring a mixture containingfrom about 92 to about 98 wt. % glycerol, from about 0.5 to about 3.0wt. % glycine, and from about 1.5 to about 5.0 wt. % gum arabic at atemperature from about 90° to about 115° C. to obtain a solution of saidglycine and said gum arabic in said glycerol.
 7. The method of claim 6wherein the mixture of glycerol, glycine and gum arabic is heated at atemperature from about 93° to about 110° C. to obtain a solutionthereof.
 8. The method of claim 6 wherein the concentration of glycerolin the mixture is from about 95 to about 97 wt. %.
 9. The method ofclaim 6 wherein the concentration of glycine in the mixture is fromabout 0.5 to about 1.5 wt. %.
 10. The method of claim 6 wherein theconcentration of gum arabic in the mixture is from about 2.0 to about4.0 wt. %.
 11. The method of claim 6 wherein the mixture contains fromabout 95 to about 97 wt. % glycerol, from about 0.5 to about 1.5 wt. %glycine and from about 2.0 to about 4.0 wt. % gum arabic.
 12. The methodof claim 11 wherein the mixture of glycerol, glycine and gum arabic isheated at a temperature from about 93° to about 110° C. to obtain asolution thereof.